Saturday, 26 July 2014

Baby Shower cupcakes

Hello everyone,

How are we all on this beautiful summers day? Soaking up the sun, drinking in beer gardens (a summers day tradition) or just stuck in at work, not so fun! But here's a little treat to brighten up your day even more.. CUPCAKES. :))

 A couple of weeks ago now my friend asked me if I would make some cupcakes for a baby shower she was hosting and obviously I said yes. It was for a little girl so I knew it would be a great exuse to make some pink cakes decorated with all things girlie and cute. I decided I would pipe pink rose icing on top of the cupcakes and add glitter, sweets, fondant flowers, edible pearls, bows and also some fondant baby shoes that I made and painted with edible paints and glitters. Once they were completed they all looked so pretty and went down very well on the day which I was so pleased with. I used my 'go to' cupcake recipe that is quick, easy and tastes good which meant I had more time to spend decorating and playing about with different looks :)) (defiantly the fun part). 


Now you will probably recongise this recipe as I have posted it a few times before but that could only mean one thing, it works!! And tastes great. Sometimes simplicity is key (obviously didn't use that method when decorating). 

'Go to' cupcake recipe
Ingredients 
175g plain flour 
175g caster sugar
175g unsalted butter 
2 eggs 
2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Makes 12 cupcakes. (I doubled the mixture to make more)

Filling and topping
1 lemon (juice and zest)
Lemon curd
Nutella 
220g unsalted butter 
220g icing sugar  
A knife or a cupcake cutter
Food colouring 
Decorations 
Fondant
Sweeties


Method 
1. Firstly pre heat the oven to 170 degrees and line a cupcake tin with cupcake cases.
2. Beat togther the sugar and butter untill light and fluffy.
3. Sieve the flour, baking powder and salt into the bowl.
4. Beat the eggs in a seperate bowl with the vanilla extract and stir in gradually to the mix until all the ingredients are combined together.
5. Pour the batter into half the cupcake cases. With the remaining batter grate 1 lemon zest in and stir well. Continue to fill the remaining cupcake cases.
6. Bake for 18-20 minutes, once baked cool on a wire rack.
7. To make the buttercream for the lemon cakes beat half the butter and icing (110g) in a bowl and add the juice of half a lemon. Do this gradually to make sure the buttercream doesn't get too runny. Beat well so you end up with a light and fluffy coulour/texture.
8. Make up the other half of the buttercream in another bowl for the chocolate cakes and set aside. 
9. Once the cupcakes are completely cooled cut out a fairly deep circle in the middle, you can use a knife or I used a cutter which is simple and easy to use, this will be where you fill the lemon curd and Nutella. 
10. Make sure you spoon in as much filling as you can for extra flavor and then ice the cupcake however you wish. I went for a pipped rose and added lots of glitter, pink, sweets and my fondant booties. 




Let's hope that the baby is defiantly a girl! 

So there we have it, easy peesy baby shower cupcakes that look the part and taste the part (I have to own up and admit I kept a couple back to scoff). So why not give them ago even if there not for a baby shower you can adapt them to any occasion or make them just for fun. I'm sure you'll love the recipe as much as I do.

Happy baking :))

Megan x x x

Wednesday, 23 July 2014

WE'RE BACK!!

HELLO YOU LOVELY LOT WE ARE BACK IN TOWN!!

We've been sooo busy these last few months baking, traveling and making Jades mums wedding cake (which was pretty amazing if I say so myself). But now we are back we will be posting lots of new and delicious recipes for you guys to give a go along with loads of pics of our bakes and cakes over the past few months, proof that we have been busybees :))

So as you know we have been super busy making a Jade's mums wedding cake which went down a treat on the day. We made a four tear beauty which consisted of fruity fruit cake, luscious maderia cake, zesty lemon maderia cake and a rich chocolatey gluten free chocolate cake. We had such a fun time planning and creating this master piece it filled us with pride seeing it sat alone on the table looking pretty and perfect. The bride (who looked beautiful) loved it which made all the hard work worth the while and it tasted FAB! For our first ever wedding cake we were soo pleased and hopefully it will be the first of many.

The fruit cake in progress..

One of the maderia cakes.. 

The final result :))
Got more flour on myself than in the cake!! (Megan)


Apart from the wedding cake we have been busy making other delicious treats, my new obsession is cupcakes!! I love decorating them and making them look so pretty!! I try and experiment with different flavours and new looks which can get very messy in the kitchen but hey ho a little mess never hurt anyone ;)

White chocolate and raspberry muffins 

Lemon drizzle cupcakes

Lemon drizzle and chocolate Malteeser cupcakes.

Strawberry and white chocolate birthday cake!

We've got soo many more cakes and bakes to show you as well as the odd savoury treat. The recipes will all be posted very soon so make sure you keep an eye out, we will also be filling you in a little more about what other things we've been up too the last few months and will be sharing some of our secret recipes with you ;)

We are here to stay now so get use to seeing these faces..


Bye for now you lovely lot!!

Mwahh

Megan and Jade x x x x

Thursday, 17 April 2014

Breakfast in LA ����

Morning!! (Well it's morning in LA)

Now the Americans defiantly know how to do breakfast and what better way to start your day than with this giant, indulgent plate of pancakes!!

  
Topped with a mountain of strawberries and cream and washed down with lots of cups of coffee. No doubt these are by far the tastiest pancakes I've ever had and the most calorific!!  Defiantly heading to the gym after my shopping spree. 

Love love LOVE these fluffy delights and will defiantly be coming back for more (not today though). 

Have a wonderful day you lovely lot..

Megan x x 



Tuesday, 15 April 2014

Easter Cupcakes

Hey guys,

Easter is just around the corner which only means one thing... Guilt free chocolate eating!! Yey!! And what better way to kick off your guilt free binge than Easter cupcakes.


I used my lemon and Nutella Cupake recipe which is a previous post but added some festive extras.

You can use any cupcake recipe and be as creative as you like. I love this recipe as it's quick, easy and very tasty, perfect for your Easter Sunday lunch or a lovely gift.

I used Cadburys mini eggs and  Malteser bunnies to create my Easter look plus some Easter themed cupcake cases and cake toppers. 



Oh and of course good old Cadburys flake :)

I actually love making cupcakes at the moment and these beauties are one of my favs. 

If you want to recreate this recipe visit a previous post on the blog 'Lemon cupcakes and Nutella cupcakes' to do so. Have fun decorating and  experimenting with different flavours and toppings to create your perfect festive Easter cupcakes.

     

Happy baking lovelies, 

Megan x x 

Saturday, 12 April 2014

Icing Tips

Hey you lovely lot!!

Recently I've been practasing my piping skills and am pleased to say that there getting better woop!

You can bake the most tastiest cake ever and put in soo much effort but fall at the last hurdle because the icing is abit dodge. Now all you need is to get yourself a Wilton 2D nozzle and your half way there to picture perfect cakes. 

When icing always make sure your buttercream is of a good consistency that way it will pipe easier onto your cake and look more defined.

There are loads of icing techniques out there for you to choose from however my favorite has to be the rose pipping. All you need to do is start from the middle and work your way round to the outside of the cake. Very easy and very effective.

 

To get your butter cream a lovely light colour make sure you beat it well had this will lighten it up and loose the yellowness of the butter. 

If you want to dye your icing I recommend using a paste rather than a liquid dye as a liquid dye will change the consistency of your icing and may make it too runny. Pastes are brilliant as they keep your icing firm also giving a vibrant colour and mess free. 

If you have over worked your butter icing and find it a little too smooth then just place it into the fridge to firm up for a few minutes but remember it's in there as too long and you'll end up with a slab of concrete. 


You can be as creative as you like when it comes to icing cakes so don't hold back and go wild. Whether it's for a special occasion or as a dessert, make the most of it and practice different tequnices so that you become more confident. 




Practice makes perfect! So give it a go :))

Happy baking beauts, 

Megan x x  

Saturday, 5 April 2014

Peanut Butter Flapjacks


Hey all!

Flapjacks could quite possibly be one of the tastiest and easiest bakes you could make and yes I'm even talking novice bakers. These peanut butter flapjacks are topped with milk chocolate and chopped nuts and have a delicious peanutty and raisin filling giving you the perfect balance of sweet and salty.

I used a fairly long brownie pan and they came out much thinner than I'd hoped for so I would advise to use a small-ish square pan for more depth.

You Will Need
- 200g rolled porridge oats
- 100g of soft brown sugar
- 7 rounded teaspoons of golden syrup (or honey if you prefer)
- 2 1/2 tablespoons of sunflower oil
- 200g crunchy peanut butter (I used Whole Earth)
- 100g raisins

To decorate
- 100g bar of milk chocolate (or which other variety you prefer)
- A spoonful of smooth peanut butter (optional)
- 2 tablespoons of milk
- Some chopped nuts

Method
- Preheat the oven to 180-160 degrees celsius or gas mark 4 depending on your oven type and line your tin with baking parchment.
- Melt the peanut butter, sugar, oil and syrup in a pan over a medium heat until melted and combined.
- Stir in the raisins and oats and then press into the lined tin with a spoon.
- Bake for 20 minutes ensuring you don't burn the edges then remove from the oven and leave to cool for 15 minutes.
- Cut whilst warm in squares or rectangles - whichever you prefer, then leave to cool whilst you make the topping.
- Melt in a bowl over a bain marie, your chocolate, milk and if you are using the peanut butter. Pour this onto the flapjacks and sprinkle with nuts to finish.

Sit down put your feet up and enjoy this gooey, nutty treat whilst its still warm with a cuppa. It also makes for a super tastey treat in lunchboxes or on the go!

Have a fab weekend guys!

Jade xx